The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage.
Dominika GuzekDominika GłąbskaMarta BrodowskaJolanta GodziszewskaElżbieta Górska-HorczyczakEwelina PogorzelskaIwona Wojtasik-KalinowskaAgnieszka WierzbickaPublished in: Journal of the science of food and agriculture (2017)
The applied fat and NaCl reduction in the pork-ostrich sausages contributed to high consumer ratings and was not correlated with saltiness acceptability. © 2017 Society of Chemical Industry.